Pandan Coconut Milk Tea brings fragrant pandan, gentle green tea, and creamy coconut milk together in a chilled glass.
The pandan adds a sweet, grassy aroma with a soft vanilla-like note.
Coconut milk makes the drink rich without dairy.
This leaf-based version has a creamy, faint yellow-green color rather than a vivid green shade.
Why I Love This Recipe
Pandan and coconut make a lovely pair because the fragrant leaves lift the rich milk. Brewing the green tea separately from the hottest part of the infusion helps keep the finish smooth. You get a full aroma without needing flavored powder or green coloring.
- Fragrant flavor: A short ingredient list lets the main aroma shine.
- Easy method: Brew, cool, mix, and pour over ice.
- Dairy-free: Plant milk brings a creamy finish.
What You’ll Need
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes, including 20 minutes cooling
- Serving Glass: Two 12-ounce glasses
- 2 fresh or thawed frozen pandan leaves, rinsed and tied in loose knots
- 1 cup water
- 1 green tea bag, about 2 grams
- 3/4 cup unsweetened full-fat canned coconut milk, well stirred and at room temperature
- 2 teaspoons granulated sugar
- 1 cup clear ice cubes, divided
Tools You Need
- Small saucepan
- Heatproof glass jug
- Fine-mesh strainer
- Measuring cups and spoons
- Kitchen thermometer
- Spoon
- Serving glasses
- Tongs and whisk
How to Make Pandan Coconut Milk Tea
Prepare the tea base first so it has time to cool.
Step 1: Infuse the Pandan
Bring 1 cup water to a boil in a small saucepan.
Take it off the heat and add 2 rinsed pandan leaves, tied in loose knots.
Cover and steep for 7 minutes.
Remove the leaves with tongs and discard them.
Step 2: Brew the Green Tea
Let the pandan infusion cool to 175°F (80°C).
Add 1 green tea bag, about 2 grams, and steep for 2 minutes.
Remove the tea bag without squeezing it.
Stir in 2 teaspoons granulated sugar until fully dissolved.
Step 3: Cool and Mix
Cool the sweetened tea for about 20 minutes, until room temperature. Allow extra time if needed.
Pour 3/4 cup well-stirred unsweetened full-fat canned coconut milk into the tea.
Whisk gently until smooth and evenly blended.
Step 4: Serve Over Ice
Divide 1 cup clear ice cubes between two 12-ounce serving glasses, using 1/2 cup per glass.
Divide the milk tea evenly over the ice.
Stir and serve right away. Stir again if the coconut milk begins to separate.
Why This Recipe Works (Quick Science)
Pandan is infused first so its aroma can develop before the green tea goes in. The shorter green tea steep at a lower temperature keeps bitterness in check. Coconut milk contains fat that can firm up when very cold, so stirring the can well and mixing at room temperature gives a smoother starting texture. Some separation over ice is normal.
Common Mistakes to Avoid
- Boiling the green tea: Use the lower temperature and short steep for a gentler taste.
- Using only coconut cream: Stir the can well before measuring so the fat and liquid are balanced.
- Expecting bright green tea: Leaf infusion gives a subtle tint. Color is not a measure of flavor.
- Leaving it standing over ice: Serve promptly and stir if the coconut milk separates.
What to Serve With Pandan Coconut Milk Tea
- Coconut sticky rice
- Sesame biscuits
- Mango slices
Make-Ahead Tips
Keep the strained tea and plant milk separate until serving. Refrigerate the tea in a covered container and use within a day for the freshest flavor. Add clear ice cubes only when ready to drink.
Macros Information
Estimates per serving, based on the listed ingredients. Brands and the amount of strained tea can change these values.
- Calories: 185 kcal
- Protein: 2 g
- Carbohydrates: 8 g
- Fat: 18 g
- Saturated Fat: 16 g
- Fiber: 1 g
- Sugar: 5 g
- Sodium: 15 mg
Frequently Asked Questions (FAQ)
Q: Does this tea contain caffeine?
A: Yes. The green tea adds caffeine; the amount depends on the tea and brew.
Q: Can I use frozen pandan leaves?
A: Yes. Thaw, rinse, and use the same number of leaves.
Q: Why is my drink not bright green?
A: Pandan leaf infusion gives a gentle tint. A bright green shade usually comes from extract, concentrated leaf juice, or coloring.
Q: Can I use pandan extract?
A: Yes. Omit the leaves and follow the extract label for flavoring the finished batch. Start sparingly because strength and color vary.
Q: Can I use carton coconut milk?
A: Yes, but choose an unsweetened version. It will be thinner and lower in fat than the canned milk used here.
Q: Why did the coconut milk separate?
A: Coconut fat can firm up in a cold drink. Stir well before serving; small specks do not always blend away over ice.
Q: Can I make a caffeine-free version?
A: Leave out the green tea bag and use the pandan infusion as the base. The flavor will be milder.
Q: Can I make it ahead?
A: Prepare and refrigerate the strained sweetened tea separately. Mix with well-stirred coconut milk and add ice when ready to serve.
Final Thoughts
Pandan Coconut Milk Tea is a simple way to enjoy a fragrant homemade milk tea. Give the tea time to cool, mix gently, and enjoy it fresh over ice. Leave a comment with your favorite way to serve it. Happy sipping!
